Happy New Year! I hope 2024 brings you and yours happiness, health and all good things! We are kicking off this year with our Esquite (Mexican Street Corn) Dip recipe. I am sure you will find it as addictive and delightful as we did in our household.
The good angel on my right shoulder was whispering: “Start the year with soups and salads!”, but the little rapscallion on the left shoulder had a different idea. Guess who won! To the victor, the spoils.
Well, there will be soups and stews coming in the future, for sure. But on the other hand, Superbowl LVIII is looming ahead and we need to start planning for the Big Game Day!
Enter this spectacularly delicious Esquite (Mexican Street Corn) Dip. I need to make a distinction here between esquites and elotes. I have seen both terms used interchangeably in the USA. Esquites are corn kernels boiled with an herb indigenous to Mexico called Epazote. Elotes are corn on the cob, lavishly slathered with goodies. Mayo, sour cream, lime juice, queso fresco and ground chili are the traditional and perfect garnishings for both esquites and elotes. Let’s just say the difference between esquites and elotes is “positional” (or where the corn kernels are).
However, and as garnishings go, if you stay in Mexico long enough, you might run into more exotic accompaniments. Two examples are bone marrow or chicken feet. I think I will stick with the good, above mentioned, old garnishings.
Anyway, going back to the matter at hand. Since we used the kernels separated from the cob for this recipe, this is actually an Esquite Dip. But what’s really interesting is that the Dip is extremely easy to make and ready in a matter of minutes. And so finger-licking delicious!
Remember we have also this recipe for a more tradional take on Esquites. Enjoy them in a cup: Foil Packet Mexican Street Corn. And another great and tasty way to indulge in esquites is this Esquite (Street Corn) Pudding. Both recipes have received thousands of views and visits on this blog. I would like to thank you all for that!
Esquite (Mexican Street Corn) Dip
Ingredients
- 1 tbsp olive oil
- 2-15 oz. cans whole kernel corn drained
- 1/4 cup red or white onion finely chopped
- 1-8 oz. brick cream cheese
- 1/2 cup mayo
- 1/2 cup Mexican or sour cream
- 1/4 cup pickled Jalapenos chopped
- 2 – 3 tbsp Jalapeno pickle juice from the canned Jalapenos
- 2 – 3 tbsp lime or lemon juice
- pinch salt
- 1/3 cup Queso Fresco crumbled
- corn tortilla chips
- For garnish:
- Tajin see notes
- 1/3 cup cilantro chopped
- Mexican or Key lime wedges
Instructions
- In a large cast iron skillet heat up the olive oil. When hot, add the corn kernels and cook over medium – high 3 – 5 minutes, stirring often. Add the chopped onion and keep cooking until onion is sauteed. Reserve about a 1/4 cup of the cooked corn and onions.
- Add the cream cheese to the cast iron skillet and keep mixing and stirring. Add the mayo, sour cream, chopped pickled Jalapenos, Jalapeno pickle juice, lime or lemon juice, and the salt. Mix all the ingredients thoroughly. Turn off the heat.
- Preheat the oven broiler to High.
- Top the dip in the cast iron skillet with the reserved cooked corn and the crumbled Fresco cheese. Transfer the cast iron skillet to the broiler and broil for 5 minutes, until bubbly.
- Carefully take the cast iron skillet out of the oven. Let it cool down a bit. Sprinkle with Tajin all over, garnish with the chopped cilantro and serve warm with tortilla chips and lime wedges.
Notes
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